Prawn and Black Pepper Curry

A delectable yet very simple Prawn Curry. Try this asap!

Prawn & Black Pepper Curry
Prawn and Black Pepper Curry

Prawn and Black Pepper Curry

Ingredients

  • Prawns- 500g (Use any size of prawns what is readily available with you, I used medium sized prawns.)
  • Coconut milk- 1 cup
  • Onion paste of 1 medium sized onion
  • Ginger paste- 3/4 tsp
  • Garlic paste- 1tsp
  • Coriander powder- 1 tsp
  • Black peppercorn- 1/2 tsp (roughly crushed)
  • Cumin seeds- 1/4 tsp
  • Green chilies- 3-4 (finely chopped)
  • Turmeric powder- 1/2 tsp + more
  • Salt
  • Vegetable oil/Olive oil
  • Fresh coriander leaves- to garnish (roughly chopped)

Method

Rub salt and a tsp of turmeric powder on the freshly washed pieces of prawns. Heat 1/2 cup of oil in a kadai/deep frying pan and fry the prawns for 2 minutes on medium flame. Keep aside. In the remaining oil (3-4 tbsp oil should be there in the kadai, otherwise add some more oil), temper with cumin seeds. Once it splutters add the onion-ginger-garlic paste, 1/2 tsp turmeric powder, coriander powder and salt. Mix well and fry till the oil separates from the masala (1-2 minutes max). Now add the black peppercorns and green chillies. Add 4 tbsp water into this. Mix well. All this on medium flame. Add coconut milk, mix and give this a quick boil on high flame. Once it boils, reduce the heat, cover and cook for 12-15 minutes. Now add the prawns. Cook for 5-6 minutes more. Garnish with freshly chopped coriander leaves.

Remove from heat. Serve hot with steamed rice.

Note:

If you are cooking with small sized prawns, you can cook with the raw prawns itself. No need to shallow fry them before adding into the curry.

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